Glossary of Cooking Terms To cook by dry heat, usually in the oven. BARBECUE: Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce. BASTE: To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying. BATTER: A mixture containing flour and liquid, thin enough to pour. BEAT: To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible. BLANCH: To immerse in rapidly boiling water and allow to cook slightly. BLEND: To incorporate two or more ingredients thoroughly. BOIL: To heat a liquid until bubbles break continually on the surface. BROIL: To cook on a grill under strong, direct heat. CARAMELIZE: To heat sugar in order to turn it brown and give it a special taste. CHOP: To cut solids into pieces with a sharp knife or other chopping device. CLARIFY: To separate and remove solids from a liquid, thus making it clear.

CREAM: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste. CURE: To preserve meats by drying and salting and/or smoking. DEGLAZE: To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. DEGREASE: To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed. DICE: To cut food in small cubes of uniform size and shape. DISSOLVE: To cause a dry substance to pass into solution in a liquid. DREDGE: To sprinkle or coat with flour or other fine substance. DRIZZLE: To sprinkle drops of liquid lightly over food in a casual manner. DUST: To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.

FILLET: As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned. FLAKE: To break lightly into small pieces. FLAMBE': To flame foods by dousing in some form of potable alcohol and setting alight. FOLD: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended. FRICASSEE: To cook by braising; usually applied to fowl or rabbit. FRY: To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying. GARNISH: To decorate a dish both to enhance its appearance and to provide a flavorful foil.

Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes. GLAZE: To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing. GRATE: To rub on a grater that separates the food in various sizes of bits or shreds. GRATIN: From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form. GRILL: To cook on a grill over intense heat. GRIND: To process solids by hand or mechanically to reduce them to tiny particles. JULIENNE: To cut vegetables, fruits, or cheeses into thin strips. KNEAD: To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour. LUKEWARM: Neither cool nor warm; approximately body temperature. MARINATE: To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade.

Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood. MEUNIERE: Dredged with flour and sauteed in butter. MINCE: To cut or chop food into extremely small pieces. MIX: To combine ingredients usually by stirring. PAN-BROIL: To cook uncovered in a hot fry pan, pouring off fat as it accumulates. PAN-FRY: To cook in small amounts of fat. PARBOIL: To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce. PARE: To remove the outermost skin of a fruit or vegetable. PEEL: To remove the peels from vegetables or fruits. PICKLE: To preserve meats, vegetables, and fruits in brine. PINCH: A pinch is the trifling amount you can hold between your thumb and forefinger. PIT: To remove pits from fruits. PLANKED: Cooked on a thick hardwood plank. PLUMP: To soak dried fruits in liquid until they swell. POACH: To cook very gently in hot liquid kept just below the boiling point.

PUREE: To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor. REDUCE: To boil down to reduce the volume. REFRESH: To run cold water over food that has been parboiled, to stop the cooking process quickly. RENDER: To make solid fat into liquid by melting it slowly. ROAST: To cook by dry heat in an oven. SAUTE: To cook and/or brown food in a small amount of hot fat. SCALD: To bring to a temperature just below the boiling point. SCALLOP: To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over. SCORE: To cut narrow grooves or gashes partway through the outer surface of food. SEAR: To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. SHRED: To cut or tear in small, long, narrow pieces. SIFT: To put one or more dry ingredients through a sieve or sifter. SIMMER: To cook slowly in liquid over low heat at a temperature of about 180°.

The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. SKIM: To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce. STEAM: To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary. STEEP: To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point. STERILIZE: To destroy micro organisms by boiling, dry heat, or steam. STEW: To simmer slowly in a small amount of liquid for a long time. STIR: To mix ingredients with a circular motion until well blended or of uniform consistency. TOSS: To combine ingredients with a lifting motion. TRUSS: To secure poultry with string or skewers, to hold its shape while cooking.

WHIP: Potato au Gratin (three cheese) - KinFolkRecipes Home » Starch » Potato au Gratin (three cheese) Potato au Gratin (three cheese) Apr 25, 2012 by arrisje Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. Ingredients 3 kind of cheeses ea. cheddar, mozzarella, Parmesan 1/2 cup of heavy cream 1tsp white pepper 1 tsp. nutmeg. Instructions Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese.

Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min. Potato au Gratin Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. 20 minPrep Time 3 kind of cheeses ea. cheddar, mozzarella, Parmesan 1/2 cup of heavy cream 1tsp white pepper 1 tsp. nutmeg. Instructions Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese.

Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min. 6.6.15 What does gratin mean? Definitions for gratinˈgræt n, ˈgrɑt-; Fr. graˈtɛ̃ This page provides all possible meanings and translations of the word gratin Wiktionary(0.00 / 0 votes)Rate this definition: gratin(Noun) The top crust of a dish, consisting of breadcrumbs or grated cheese heated under a grill; the dish itself. Origin: From gratin Freebase(0.00 / 0 votes)Rate this definition: Gratin Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. The numerical value of gratin in Chaldean Numerology is: 7 Pythagorean Numerology Glossary of Food Terms Dishes made or garnished with almonds. AMARETTO: Italian liqueur combining essences of apricot and almond. ANCHOVIES: Tiny saltwater fish, related to sardines; most often found as canned filets that have been salted and preserved in oil. Imported anchovy filets packed in olive oil are the most commonly available; those packed in salt, available canned in some Italian delicatessens, are considered the finest. ANCHOVY PASTE: Smooth paste made from preserved filets of the tiny saltwater fish, combined with oil and packed in squeeze tubes and jars. APPLE JACK: Apple brandy made from hard cider. See Calvados. ANTIPASTO: Italian term describing an assortment of appetizers. APERITIF: A drink taken before a meal to stimulate the appetite. APPLES: There are thousands of kinds of apples, and they differ in color, flavor, shape, size and texture. Different varieties are used for different purposes.

The most common varieties of apples are Delicious, Golden Delicious, Granny Smith, McIntosh, and Rome Beauty. Varieties of Apples Cortland - a dark red apple with red stripes, is large and has flat ends. It tastes mildly acid to sweet and is tender and juicy. It is eaten fresh and used for cooking. Delicious- has a solid dark red color or is dark red with darker stripes. It is medium-to-large and has an oval shape with five knobs on the bottom. This sweet-tasting apple is firm, crisp, and juicy and is usually eaten fresh. Empire - is a dark red apple. It has crisp, juicy, slightly tart flesh and is eaten fresh. Gala - is a yellowish-orange to red apple. Its yellow to cream-colored flesh is crisp and sweet. Golden Delicious - has a golden-yellow skin and an oval shape. Its juicy, firm flesh has a sweet flavor. It ranges from medium-to-large and is a good all-purpose apple. Granny Smith - is a bright green apple. It ranges from medium to large and has an almost round shape. Its firm flesh tastes tart and is eaten fresh and used for cooking. Jonathan - is bright red, touched with yellow and green.

This apple varies from small to medium and has a tart flavor and juicy, firm flesh. Its shape is round to oval, and is eaten fresh and baked in pies. McIntosh - a bright red apple, is medium sized and round or oval. It tastes mildly acid to sweet. It has tender flesh and is usually eaten fresh. Rome Beauty - is red with yellow or green markings. It is large and has a round to oval shape. The crisp, firm flesh has a mildly acid flavor. This apple is used for cooking, baking, and processing. Stayman - is dull red with darker stripes. This apples varies from medium to large and has a roundish shape. Its firm flesh has a mildly acid flavor and is eaten fresh and used for processing. Winesap - is bright dark red and roundish. It ranges from small to medium and has a mildly acid flavor. Its flesh is firm and juicy and is eaten fresh and used for processing. York Imperia - is green or yellow with red stripes. This medium to large apple is round to oval and has a slightly lopsided appearance. Its firm flesh tastes mildly acid to sweet. It is used mainly for processing.

ARMAGNAC: Dry brandy, similar to cognac, distilled in--and made from wine produced in--the Armagnac region of southwestern France. Other good-quality dry wine-based brandies may be substituted. ARROWROOT: A starch obtained from the rhizome of a West Indian plan. Sold as a dried and milled white powder. Does not mask or alter natural flavors. Produces sauces and pastes of remarkable clarity. Use as a thickening agent in place of flour or cornstarch for fruit sauces, pie fillings, puddings, salad dressings, dessert sauces, vegetable sauces, and meat glazes. Do not use to make gravy. Arrowroot reaches maximum thickening at lower temperatures than other thickeners, thus it is ideal for use with heat sensitive foods. ARTICHOKE: Also known as globe artichoke. The large flower bud of a type of thistle, grown primarily in the Mediterranean and in California. The tightly-packed cluster of tough-pointed, prickly leaves, conceals tender, gray-green flesh at the vegetable's center--the heart. A globe artichoke is easily prepared for cooking.

While trimming, dip the artichoke repeatedly in a mixture of water and lemon juice to prevent discoloring. ARUGULA: Green leaf vegetable, Mediterranean in origin, with slender, multiple-lobed leaves that have a peppery, slightly bitter flavor. Often used raw in salads, also known as rocket. ASPIC: Jellied meat, fish or poultry stock or vegetable liquid often used for molding meat, fish, poultry or vegetables. AU GRATIN: Topped with crumbs and/or cheese and browned in the oven or under the broiler. AU JUS: A French term meaning served with unthickened natural juices that develop during roasting. AU LAIT: A French term meaning served with milk. AVOCADO: A fruit that grows in tropical and subtropical climates. The fruit may be round, oval or pear-shaped. Its skin color ranges from green to dark purple, depending on the variety. Avocados have a yellow-green pulp and contain one large seen. They are highly nutritious and rich in vitamins, minerals and oil. Eat fresh in dips, salads and desserts. Base ingredient for guacamole.

BABY BACK RIBS: Especially juicy and tender, small pork ribs cut from the top of a young animal's center loin section. BAKING POWDER: Commercial baking product combining three ingredients: baking soda, the source of the carbon dioxide that causes quick batters and doughs to rise; an acid such as cream of tartar, which when the powder is combined with a liquid, causes the baking soda to release its gas; and a starch such as corn starch or flour, to keep the powder from absorbing moisture. BAKING SODA: The active component of baking powder and the source of the carbon dioxide that leavens many baked goods. Also known as sodium bicarbonate or bicarbonate of soda. BARBECUE SAUCE: Sweet, tart and spicy sauce used to baste foods or as a condiment for grilled foods. Although recipes vary widely, common elements include tomato, sugar or molasses, vinegar, and a hot spice such as a chili or mustard. BELGIAN ENDIVE: Refreshing, slightly bitter spear-shaped leaves, white to pale yellow-green or sometimes red, tightly packed in cylindrical heads, 4-6 inches; also known as chicory or witloof.

BISQUE : A thick cream soup. CANAPE : Plain or toasted bread or crackers topped with a savory mixture, served as an appetizer or with cocktails. CHUTNEY: A highly seasoned relish of fruits, herbs and spices. COGNAC: Dry spirit distilled from wine and, strictly speaking, produced in the Cognac region of France. Other good-quality dry wine-based brandies may be substituted. CORN MEAL: Granular flour, ground from the dried kernels of yellow or white corn, with a sweet, robust flavor. Sometimes known by the Italian term pollenta. Available in fine or coarser grinds. CORN STARCH: Fine, powdery flour ground from the endosperm of corn--the white heart of the kernel--and used as a neutral-flavored thickening agent in some desserts. Also known as corn flour. CORN SYRUP: Light- or dark-colored neutral tasting syrup extracted from corn.

CORNED BEEF: Beef brisket, or sometimes other cuts, cured for about a month in a brine with large crystals (corns) of salt, sugar, spices, and other seasonings and preservatives to produce a meat that when slowly simmered in water, develops a moist, tender mixture, mildly spiced flavor, and bright purplish-red color. CORNICHONS: Small French-style sour pickled cucumbers no more than two inches or so in length. CREAM: The terms light and heavy describe cream's butterfat content and related richness. Light cream has a butterfat level varying from 18-30 percent. It is sometimes called coffee cream or table cream. Heavy whipping cream, sometimes simply labeled heavy cream, has a butterfat content of at least 36 percent. CREAM, SOUR: Commercial dairy product made from pasteurized sweet cream, used as an enrichment in a wide range of savory and sweet recipes. Its extra acidity can boost the leavening action of baking soda in quick breads. CREAM OF TARTAR: Acidic powder used as an additive to meringue to stabilize egg whites and for heat tolerance.

Used as leavening agent most commonly with baking soda to make baking powder and an ingredient in syrups to prevent crystallization. CREPE: A thin, delicate pancake. CRUDITES: An assortment of raw vegetables, i.e., carrots, broccoli, mushrooms, served as an hors d'oeuvre often accompanied by a dip. DRIPPINGS: The juices, fats, and browned bits that collect in the pan after meat or poultry has been roasted. Unless burned or very greasy, the drippings are valuable for a little sauce and for gravy. EGGPLANT: A vegetable-fruit, also known as aubergine with tender, mildly earthy, sweet flesh. The shiny skins of eggplants vary in color from purple to red and from yellow to white, and their shapes range from small and oval to long and slender to large and pear-shaped. ENDIVE: The main course. FETA CHEESE: Crumbly textured Greek-style cheese made from goat's or sheep's milk. Notable for its salty, slightly sharp flavor. FILO: Tissue-thin sheets of flour-and-water pastry used throughout the Middle East as crisp wrappers for savory or sweet fillings. Defrost thoroughly before use.

Keep unused sheets covered with lightly damp towel to prevent them from drying out. FLANK STEAK: Large, thin, fairly lean, boneless cut of beef. FLOUR, ALL-PURPOSE: The most common form of commercial flour. This bleached and blended variety is widely available. Also called plain flour. FONTINA: Creamy, mild-tasting Italian cheese made from sheep's milk. GELATIN: Unflavored commercial gelatin gives delicate body to mousses and desserts. Sold in envelopes holding about one tablespoon each of which is sufficient to gel about two cups. GORGONZOLA CHEESE: Italian variety of creamy, blue-veined cheese. Other creamy blue cheeses may be substituted. GRAND MARNIER: A popular commercial brand of orange-flavored liqueur distinguished by its pure cognac base. GRATIN: From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is formed. GRENADINE: Pomegranate-flavored syrup used as flavoring and sauce.

GRUYERE CHEESE: Variety of Swiss cheese with a firm, smooth texture, small holes and a strong, tangy flavor. HORS D'OEUVRES: Savory foods used as appetizers. HORSERADISH: Pungent-hot-tasting root, a member of the mustard family. Sold fresh and whole or already grated and bottled as a prepared sauce. Now available in dehydrated form. KOHLRABI: Kohlrabi has a delicate turnip-like flavor and can be cooked in the same ways as turnips. LARD: To insert strips of fat in gashes made in meat; or to place slices of fat on top of uncooked lean meat or fish for flavor or to prevent dryness. LEEK: Sweet, moderately flavored member of the onion family, long and cylindrical in shape with a pale white root and dark green leaves. LENTILS: Small, disk-shaped dried legumes, prized for their rich, earthy flavor when cooked. MADEIRA: Sweet-amber dessert wine originated on the Portuguese island of Madeira. MARSALA: Dry or sweet amber Italian wine from the area of Marsala in Sicily. MARZIPAN: Sweetened almond paste made into confections.

MERINGUE: Mixture of stiffly beaten egg whites and sugar. Also the cooked soft mixture on desserts or the cooked "hard" mixture as a dessert shell. MOREL: A wild mushroom shaped like a folded parasol with a distinct nutty flavor. Morels are most easily obtained dried. MOUSSE: A cold dessert made with whipped cream or beaten egg whites. MOZZARELLA CHEESE: Rindless white, mild-tasting Italian variety of cheese, traditionally made from water buffalo's milk and sold fresh. Commercially produced and packaged, cow's milk mozzarella is now much more common, although it has less flavor. NEW YORK STEAK: Beefsteak cut from sirloin; prized for its tenderness and flavor. OIL, OLIVE: Extra-virgin olive oil, extracted from olives on the first pressing without use of heat or chemicals, is preferred for salads. Many brands, varying in color and strength of flavor, are now available. Store in an airtight container away from heat and light. OIL, PEANUT: Pale-gold oil with a subtle hint of the peanut's richness. Used in cooking, especially for poultry and for salad dressings.

OIL, SESAME: Oil pressed from sesame seeds, which imparts to it their nut-like flavor. Used primarily as a seasoning. OIL, SUNFLOWER SEED: Pale, relatively flavorless oil used in dressings and for cooking. PARFAIT: A dessert made of layers of fruit, syrup, ice cream and whipped cream or beaten egg whites. PARMESAN CHEESE: Hard, thick crusted Italian cheese with a sharp, salty full flavor resulting from at least two years of aging. PEARS: Subtlety sweet and aromatic and smooth to grainy in texture. A favorite fruit for eating or cooking year round. Anjou pears - Rich in flavor with a hint of spice and a smooth texture; among the largest and plumpest of pears, they have short necks and thin yellow-green skins. Bartlett pears - Medium sized and shaped roughly like bells with creamy yellow skin, sometimes tinged in red; fine-textured, juicy and mild tasting, they are equally good for cooking or eating. Comas pears - Sweet and juicy, large, round and short-necked, with greenish yellow skins tinged with red.

Royal Riveria pears - Favored for eating or cooking, are among the most luxurious of all, large with red-tinged skins and juicy smooth sweet flesh. PETIT FOUR: Small, decoratively iced cake. POLENTA: A very thick mush usually made from cornmeal or farina, used in main dishes and as accompaniment. POTAGE: Tiny cream puff, filled with sweet or savory mixtures, served as dessert or hors d'oeuvre. PROSCIUTO: Italian-style cured and spiced ham, served sliced paper thin. QUICHE: Savory one-crust egg-and-cream main dish pie. RADICCHIO: A leaf vegetable related to Belgian endive. The most common variety has a spherical head, reddish purple leaves with creamy white ribs, and a mildly bitter flavor. Served raw in salads, or cooked, usually by grilling. ROMAINE LETTUCE: Popular variety of lettuce with elongated, pale-green leaves characterized by their crisp texture and slightly pungent flavor. ROMANO CHEESE: Italian variety of cheese traditionally made from sheep's milk, now made from goat and cow's milk as well. Sold either fresh or aged.

Similar but more tangy than Parmesan. ROUX: A mixture of melted fat and flour. SCALLOPINI: Small, thin pieces of meat. SILVER DRAGEES: Tiny, ball-shaped silver-colored candies. STOCK: Flavorful liquid derived from slowly simmering chicken, meat, fish or vegetables in water, along with herbs and aromatic vegetables. Used as the primary cooking liquid or moistening and flavoring agent in many recipes. T-BONE STEAK: Tender, flavorful cut of beef from the center of the short loin containing a short t-shaped bone. TAPIOCA, INSTANT: The finely ground flakes of the tropical manioc plant's dried, starchy root. Used as a thickener in pies, tarts and puddings. TERIYAKI: Japanese style of grilling in which food is seasoned and basted with a marinade usually based on sweet rice wine and soy sauce to form a rich, shining glaze. TRUFFLE: 1) Species of fungus that grows below the ground; used as a garnish. 2) A very rich chocolate candy. VINEGAR: An acid liquid used for flavoring and preserving.

Among the types are cider vinegar (made from apple juice); distilled white vinegar (usually made from grain alcohol); herb vinegar (flavored with herbs); and red or white wine vinegars, which also may be flavored with garlic. ZABAGLIONE: Gratifying Gratin | Food Fiesta Gratifying Gratin continental au gratin , baked dish , french , spinach , vegetables , white sauce Darshana A French culinary term, Gratin is a food preparation in which an ingredient is topped with a browned golden crust, often using breadcrumbs and grated cheese; usually prepared in a casserole. Vegetable Au Gratin is a medley of vegetables baked in a cheesy herbed white sauce. My older sister used to make this for me quite often when I was a child and it still is my favourite. I added spinach to my sister’s original recipe and it turned out delicious. After all, combining cheese and milk with a crunchy crust and velvety interior is a recipe for success!

Vegetable Au Gratin Prep Time: 20 min Cooking time: 40 min Serves: 6 Ingredients: 3 teacup boiled vegetable ( french beans, carrots, cauliflower, potato) 4 1/2 tea cup white sauce 1 bunch spinach Salt and pepper to taste White sauce For the Spinach: Chop the spinach and add little salt to it Steam it and churn it in a grinder to make a paste (you can add 2tbsp of cream to spinach) optional For the gratin: Mix the vegetables with the white sauce and add more salt and pepper if required Grease the baking dish and spread half of the vegetable in it Top it with the spinach paste Add a layer of the remaining vegetables Sprinkle the cheese on top Add few drops of butter on top Bake it in the oven at 200 degrees C for 20 minutes or until golden brown Serve hot with garlic bread and tabasco sauce Note: If you use plain flour for white sauce then use only 5 tbsp of flour If you don’t want crispy cheese than you can microwave it for 8 to 10 minute Share this: Sweet Potato, Swiss Chard, and Quinoa Gratin reviews page 1 | Epicurious.com users

 rating 2.5/4 I wish I had read the reviews before making this.

It was terrible! I tried to rescue it with cream and cheese but it was a BIG YUCK as the recipe is written! What a waste of good ingredients. dnals from palo alto, ca / 06.29.2015 flag if inappropriate I thought this was quite good! I didn't really understand why one would alternate "globs" of the sweet potato and chard mix - I wouldn't do that next time. I have some seasoned whole wheat panko and used that instead of breadcrumbs. That alone added a lot of flavor, so I would recommend seasoning the breadcrumbs well to counter the bland nature of this dish. serpentskirtt from Jacksonville, FL / 01.05.2014 flag if inappropriate I second that "yuck". I made it exactly as the recipe stated, and tried to save it with some Parmesan on top after I tasted it, but the only ones who found it palatable at my house were my chickens. lsfinn from Portland, OR / 08.01.2013 flag if inappropriate Yuck. I made it as written as I was attracted to the simplicity and few ingredients (though a lot of pots).

Not sure what I expected to happen but it's just a bunch of nice things in a dish. If I ate cheese I would have surely added some, that might have saved this dish but honestly, try something else. mingum from New York NY / 10.01.2012 flag if inappropriate Gave this 3 forks because my company loved it though I thought it too dry. I made a couple of changes: layered mashed sweet potatoes on the bottom, added gruyere to the quinoa-chard/kale mix and topped with toasted spelt breadcrumbs. Next time will add caramelized onions and maybe a drizzle of cream to add moisture. A Cook from Bend, OR / 01.29.2012 flag if inappropriate For the reviewers who think a "gratin" requires cheese, or some kind of liquid (e.g. cream sauce), that is not correct. "Gratin" refers to the "crust", not the cheese (or sauce)...

So this is DEFINITELY A "GRATIN." Here is a definition: "Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. The etymology of gratin is from the French language in which the word 'gratter' meaning to 'to scrape' as of the 'scrapings' of bread or cheese, and gratiné, from the transitive verb form of the word for crust or skin." From: A Cook from Sacramento, CA / 05.25.2011 flag if inappropriate i didn't follow the instructions but i used the ingredients and other reviews as a guide.

i roasted cubes of sweet potato with oil and salt, sauteed the chard with oil and salt, cooked the quinoa, layered them in a casserole pan, topped it with gruyere (not breadcrumbs), baked it for 10 minutes and then broiled for 5 minutes. served with a drizzle of really good aged balsamic. we loved it and the kids devoured it! speter / 05.18.2011 flag if inappropriate I made several changes but used this recipe as a base--I made the quinoa in my rice cooker. I only got 1 sweet potato in my CSA, so I used that, along with 2 smaller red potatoes. To save time, I chopped those into chunks and boiled to soften before mashing, and then added nutmeg, cinnamon and hot paprika to taste, as well as 3 tbsp butter and 250g of soft tofu for some extra protein. I layered half of the chard mix, then the sweet potato mix, then the rest of teh chard.

I put about 1.5 cups of shredded cheddar on top-- I think gruyere would have been better, but cheddar was what I had :) Then put some ground flax on top, as I'm gluten=free but i wanted the texture. Came out quite tasty! MelanieRB from Ottawa, ON / 04.15.2011 flag if inappropriate It was very good, but I thought a gratin had cheese in it. I didn't have sweet potatoes so I mixed in carrots sliced about 1/8" thick and cooked in the microwave. I added the garlic to the stems 1 minute before adding the leaves. I used red and green chard. It needs more quinoa. Next time I'll use twice as much. I used Tuscan herb olive oil and drizzled some on top after baking. This doesn't even need baking, it's good just sauteed.

2kizzy4 from San Mateo, CA / 03.07.2010 flag if inappropriate Had it just been for me, I would have rated this 3 forks, but my husband, who truly likes most everything, couldn't eat it because of the texture (it made him gag!). But I really did like it, and it was indeed better the second day. I made a ton of changes to the recipe, as per the suggestions of others. I added gruyere cheese underneath the breadcrumbs, which I thought was wonderful. I added black eyed peas to the quinoa mixture to add ever more protein. And I used collards instead of swiss chard because I had some on hand. I think my husband would have liked the dish better if I had followed the suggestion of other folks to roast the sweet potatoes and not puree them. If this had something a little bit more substantial, like a crust or something to chew on, the gag factor would decrease for those sensitive to texture.

nccookin from Chapel Hill / 02.07.2010 flag if inappropriate Zucchini and Onion Gratin | Delicious on a Dollar Delicious on a Dollar Devoted to the preparation of healthy & economical foods that taste fabulous! Main menu Restaurants and Travel Zucchini and Onion Gratin June 23, 2014 Zucchini and Onion Gratin I know that later in the summer we will be so overwhelmed by the amount of zucchini that is available, we won’t know what to do with it all, but right now the thought of making a zucchini baked dish with some tender young zucchini, seemed like a good idea to go with my grilled chicken menu. And later on when all those zucchini show up on my doorstep, I’ll be returning to this recipe again, and again. The use of the term gratin in food preparation means that an ingredient is topped with a browned crust that can be made from breadcrumbs, grated cheese, eggs or butter. A gratin is usually prepared in a shallow dish, then baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish, a gratin dish. This recipe pretty much meets that description.

Using just a few key additives to enhance the rather bland flavor of zucchini, it turns out to be wonderfully flavorful. Pre-broiling the zucchini helps to get them browned, and sprinkling a small amount of Parmesan cheese on top further forms a browned crisp crust. You can serve this dish hot, but it’s also great at room temperature. ZUCCHINI AND ONION GRATIN Yield: serves 6 ( Note: 1 serving is about 1 cup and equals 92 calories and 7 gm carbs.) Ingredients: 2 tablespoons olive oil, divided 1 large onion, quartered lengthwise and thinly sliced 1 tablespoon tomato paste 2 teaspoons grated lemon rind 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried 3/8 teaspoon kosher salt, divided 1/4 teaspoon ground black pepper 1 1/2 pounds zucchini, diagonally sliced into 1/4-inch thick pieces 1 oz. Parmesan cheese, grated (about 1/4 cup) Directions: 1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirl to coat. Add onion; cook 6 minutes, stirring occasionally.

Stir in tomato paste, cook 2 minutes. Stir in lemon rind, thyme, 1/8 teaspoon salt and pepper; cook 2 minutes, stirring occasionally. Sauté onions, then add tomato paste, thyme and lemon rind. 2. Preheat broiler to high. 3. Arrange zucchini on a jelly-roll pan. Drizzle with remaining 1 tablespoon oil; toss. Broil 7 minutes or until lightly charred. Sprinkle with remaining salt. Lay zucchini slices out on a baking sheet for broiling. 4. Preheat oven to 375*F. 5. Spread onion mixture in a 2-quart gratin dish. Arrange zucchini mixture over onion mixture. Sprinkle with cheese. Cover and bake at 375*F. for 25 minutes. Remove from oven. Arrange in a baking dish and top with grated cheese. 6. Uncover zucchini mixture; broil 1 1/2 minutes to lightly brown the top if needed. Note: I thought mine was adequately browned after baking, so I omitted this step–use your judgement if it’s needed.

scalloped potatoes The Melaniff Family Cookbook Scalloped Potatoes Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. Ingredients 1 (2 oz) jar diced pimiento, drained 4 medium potatoes, peeled and sliced 1/8 inch thick 2 small onions, thinly sliced and separated into rings 2 C (8 oz) shredded cheddar cheese Procedure Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring continuously. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and pimiento. Spoon 1/4 cup white sauce into a greased 12 x 8 x 2 inch baking dish. Top with half each of potatoes, onions, remaining sauce, and cheese.

Repeat layers, using remaining potatoes, onions, and sauce. Cover and bake at 350°F for 55 to 60 minutes or until tender. Sprinkle with remaining cheese, and bake an additional 5 minutes. Scalloped Ham and Potatoes CAULIFLOWER AU GRATIN Recipe | Spoon Fork And Food Spoon Fork And Food Cauliflower Au Gratin Share On ... Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. Cauliflower Au Gratin in one of the best casserole recipe, because it’s not just creamy and cheesy but the crispy crust adds a lot of flavor and a perfect bite and crunch. The white sauce made with simple butter, flour nutmeg cheese and milk makes the dish absolutely creamy and gives a lot of volume and texture after baking. The recipe is easy to make and can requires few basic ingredients that can be easily found in any home kitchen pantry.

Let us quickly check out the easy ingredients and the direction and method to prepare the very scrumptious Cauliflower Au Gratin … Print Recipe 1/2 cup Parmesan cheese - grated 1/2 cup Bread crumbs 1/2 cup Parmesan cheese - grated 1/2 cup Bread crumbs Pepper - as needed Instructions Heat half a wok of water, add little salt and blanch the florets. Strain and keep aside. In a non stick pan, heat butter and add flour and keep stirring to make a roux. Pour in the milk and keep stirring to break the lumps and cook for 10-12 minutes till the white sauce thickens. Remove from heat and add half cup of cheddar cheese, 1/2 cup parmesan cheese nutmeg powder and season with salt and pepper as per taste. Take a baking casserole and pour in half of the white sauce , top with florets and pour in the left over white sauce. Combine left over half cup of cheddar cheese and bread crumbs and sprinkle all over the cauliflower generously. Melt around 2 tbsp of butter and drizzle all over the casserole.

Bake in a pre heated oven at 250 degree C for 25 - 30 mins. Serve Hot! Recipe Notes If you liked the recipe, kindly drop a feedback in comments below or you may also logon to my fb page at Love : Shaheen! Load Up On New Recipes, Events, Exclusive Goodies + More. We don't Spam! Join 7 other subscribers Search this website Hey All !!! Hi, I'm Shaheen, born and raised in a gastronomic family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A die heart foodie and a physiotherapist by profession, I came into blogging with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining, from mom's recipes to Chef's talk. Spoon Fork And Food was created on a lazy summer afternoon in the fall of 2014 in an effort to keep my sanity in check.

This blog is a collection of good food and fond memories that remind me of my mum's home cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends and family. Recipes here are a reflection of me, my roots, who I was, who I am and who I will be as I evolve with the foods I discover, embrace and make them my own!

Question: What is the term for the food preparation in which an ingredient, usually in a shallow dish, is topped with a browned crust?
Answer: Gratin